Summer menu is back on! Blackfin tuna is a VERY interesting fish to work with. It is not as large as other species of tuna as they measure 2-3 feet on average and weight around 20-40lbs. The population are relatively stable, making it a delicious and sustainable choice. Well it’s @redtidespearfishing approved anyways 😂
Summer menu is back on! Blackfin tuna is a VERY interesting fish to work with. It is not as large as other species of tuna as they measure 2-3 feet on average and weight around 20-40lbs. The population are relatively stable, making it a delicious and sustainable choice. Well it’s @redtidespearfishing approved anyways 😂
Summer menu is back on! Blackfin tuna is a VERY interesting fish to work with. It is not as large as other species of tuna as they measure 2-3 feet on average and weight around 20-40lbs. The population are relatively stable, making it a delicious and sustainable choice. Well it’s @redtidespearfishing approved anyways 😂
Summer menu is back on! Blackfin tuna is a VERY interesting fish to work with. It is not as large as other species of tuna as they measure 2-3 feet on average and weight around 20-40lbs. The population are relatively stable, making it a delicious and sustainable choice. Well it’s @redtidespearfishing approved anyways 😂
Summer menu is back on! Blackfin tuna is a VERY interesting fish to work with. It is not as large as other species of tuna as they measure 2-3 feet on average and weight around 20-40lbs. The population are relatively stable, making it a delicious and sustainable choice. Well it’s @redtidespearfishing approved anyways 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
The photos are too pretty not to post hehe. It’s always so much fun to cook with someone who shares the same passion (aka obsession) for food. @angelmia79 and I made:
Photo 2: African pompano, bacon cold smoked by @joserlfreedive
Photo 3: Kampachi, Sumo orange ponzu, orange oil
Photo 4: Bonito sashimi, EVOO, Maldonado salt, chives
Photo 5: King mackerel ragout bruschetta
Photo 6: torched mackerel
Photo 7: mackerel topped with rice brown vinegar shallot vinaigrette, harissa oil
Photo 8: roasted snook head, miso-ponzu butter
Photo 9: ma fav Italian buddy 🇮🇹
Photo 10: lobster pasta, Dyson air dried mullet bottarga 😂(thank you @efish_co for the roe)
📷 @ggerbasi
All eaten by @laurensarasua 😂
Great time in Boston at the Seafood Expo with the @seafood4health team! On a panel, we revealed the FANTASTIC numbers of our very successful campaign with @heb to encourage Americans to eat more (sustainable) seafood (please add me on LinkedIn for more details). I got to hang out with old friends I missed very much @dennistheprescott @dry_aged_fish_guy and made new one with the @nbdeliciouslycanadian team @rachfromnb During the conference, I got to see first hand the innovations within the aquaculture and wild fisheries sectors and it was very heartwarming to see so many people dedicated to create a positive blue future. While there is still a lot of work to do, please know that there are thousands of impressive people out there working night and day to preserve our ressources and create new ones. I will be sharing a lot more on this topic as NOTHING will have a greater impact on ocean conservation than encouraging the people the right thing. Yes, way more than abstaining to eat or buy seafood. Let’s work together to give the power to the right people. And nothing is more powerful than your spending dollars (if you can afford a Starbucks latte, you can afford sustainable seafood).
Great time in Boston at the Seafood Expo with the @seafood4health team! On a panel, we revealed the FANTASTIC numbers of our very successful campaign with @heb to encourage Americans to eat more (sustainable) seafood (please add me on LinkedIn for more details). I got to hang out with old friends I missed very much @dennistheprescott @dry_aged_fish_guy and made new one with the @nbdeliciouslycanadian team @rachfromnb During the conference, I got to see first hand the innovations within the aquaculture and wild fisheries sectors and it was very heartwarming to see so many people dedicated to create a positive blue future. While there is still a lot of work to do, please know that there are thousands of impressive people out there working night and day to preserve our ressources and create new ones. I will be sharing a lot more on this topic as NOTHING will have a greater impact on ocean conservation than encouraging the people the right thing. Yes, way more than abstaining to eat or buy seafood. Let’s work together to give the power to the right people. And nothing is more powerful than your spending dollars (if you can afford a Starbucks latte, you can afford sustainable seafood).
Great time in Boston at the Seafood Expo with the @seafood4health team! On a panel, we revealed the FANTASTIC numbers of our very successful campaign with @heb to encourage Americans to eat more (sustainable) seafood (please add me on LinkedIn for more details). I got to hang out with old friends I missed very much @dennistheprescott @dry_aged_fish_guy and made new one with the @nbdeliciouslycanadian team @rachfromnb During the conference, I got to see first hand the innovations within the aquaculture and wild fisheries sectors and it was very heartwarming to see so many people dedicated to create a positive blue future. While there is still a lot of work to do, please know that there are thousands of impressive people out there working night and day to preserve our ressources and create new ones. I will be sharing a lot more on this topic as NOTHING will have a greater impact on ocean conservation than encouraging the people the right thing. Yes, way more than abstaining to eat or buy seafood. Let’s work together to give the power to the right people. And nothing is more powerful than your spending dollars (if you can afford a Starbucks latte, you can afford sustainable seafood).
Great time in Boston at the Seafood Expo with the @seafood4health team! On a panel, we revealed the FANTASTIC numbers of our very successful campaign with @heb to encourage Americans to eat more (sustainable) seafood (please add me on LinkedIn for more details). I got to hang out with old friends I missed very much @dennistheprescott @dry_aged_fish_guy and made new one with the @nbdeliciouslycanadian team @rachfromnb During the conference, I got to see first hand the innovations within the aquaculture and wild fisheries sectors and it was very heartwarming to see so many people dedicated to create a positive blue future. While there is still a lot of work to do, please know that there are thousands of impressive people out there working night and day to preserve our ressources and create new ones. I will be sharing a lot more on this topic as NOTHING will have a greater impact on ocean conservation than encouraging the people the right thing. Yes, way more than abstaining to eat or buy seafood. Let’s work together to give the power to the right people. And nothing is more powerful than your spending dollars (if you can afford a Starbucks latte, you can afford sustainable seafood).
Great time in Boston at the Seafood Expo with the @seafood4health team! On a panel, we revealed the FANTASTIC numbers of our very successful campaign with @heb to encourage Americans to eat more (sustainable) seafood (please add me on LinkedIn for more details). I got to hang out with old friends I missed very much @dennistheprescott @dry_aged_fish_guy and made new one with the @nbdeliciouslycanadian team @rachfromnb During the conference, I got to see first hand the innovations within the aquaculture and wild fisheries sectors and it was very heartwarming to see so many people dedicated to create a positive blue future. While there is still a lot of work to do, please know that there are thousands of impressive people out there working night and day to preserve our ressources and create new ones. I will be sharing a lot more on this topic as NOTHING will have a greater impact on ocean conservation than encouraging the people the right thing. Yes, way more than abstaining to eat or buy seafood. Let’s work together to give the power to the right people. And nothing is more powerful than your spending dollars (if you can afford a Starbucks latte, you can afford sustainable seafood).
Great time in Boston at the Seafood Expo with the @seafood4health team! On a panel, we revealed the FANTASTIC numbers of our very successful campaign with @heb to encourage Americans to eat more (sustainable) seafood (please add me on LinkedIn for more details). I got to hang out with old friends I missed very much @dennistheprescott @dry_aged_fish_guy and made new one with the @nbdeliciouslycanadian team @rachfromnb During the conference, I got to see first hand the innovations within the aquaculture and wild fisheries sectors and it was very heartwarming to see so many people dedicated to create a positive blue future. While there is still a lot of work to do, please know that there are thousands of impressive people out there working night and day to preserve our ressources and create new ones. I will be sharing a lot more on this topic as NOTHING will have a greater impact on ocean conservation than encouraging the people the right thing. Yes, way more than abstaining to eat or buy seafood. Let’s work together to give the power to the right people. And nothing is more powerful than your spending dollars (if you can afford a Starbucks latte, you can afford sustainable seafood).
Great time in Boston at the Seafood Expo with the @seafood4health team! On a panel, we revealed the FANTASTIC numbers of our very successful campaign with @heb to encourage Americans to eat more (sustainable) seafood (please add me on LinkedIn for more details). I got to hang out with old friends I missed very much @dennistheprescott @dry_aged_fish_guy and made new one with the @nbdeliciouslycanadian team @rachfromnb During the conference, I got to see first hand the innovations within the aquaculture and wild fisheries sectors and it was very heartwarming to see so many people dedicated to create a positive blue future. While there is still a lot of work to do, please know that there are thousands of impressive people out there working night and day to preserve our ressources and create new ones. I will be sharing a lot more on this topic as NOTHING will have a greater impact on ocean conservation than encouraging the people the right thing. Yes, way more than abstaining to eat or buy seafood. Let’s work together to give the power to the right people. And nothing is more powerful than your spending dollars (if you can afford a Starbucks latte, you can afford sustainable seafood).
I got so many amazing questions, that I decided to repost a video of my “2 meals 1 fish” video. This is a prime example of a SUPER easy recipe using the entire fish with flavors that are better than the restaurant.
1- Filet the fish (Ill make a slower more explicative video on this topic)
2- Leave the skin on the filet, salt the skin and set aside.
3- Fry the carcasses of the fish and add a mirepoix (fancy for 1 onion, 1 carrot and 1 celery). I also like to add parsley.
4- Add some white wine and cover with water. Simmer for about 20 minutes. Drain and discard the hard bits.
5- You just made a fish fumet which is and INCREDIBLE base for a sauce
6- To thicken the sauce, make a roux (melt 2 tbsp butter and when melted add 2 tbsp of flour). Then assemble your stock. You’ll have a beautiful cream textured sauce.
7- Then the world is your oyster, add heavy cream, butter, lemon juice, capers, tarragon. Whatever flavors you enjoy. Taste, taste, taste.
8- Heat seed oil (you want a high temperature oil, not olive oil, a little seed oil is better than burnt oil trust me).
9- Wipe the skin of tjr fish with a paper towel and fry skin down. Once the skin is nice and crispy (using a spatula peak under it, you can!). After maybe 5 minutes and the skin is golden brown and crispy, flip the filet over for about 60 seconds.
10- IF THE FISH IS FRESH, don’t be worried about undercooking it. If the fish isn’t fresh, don’t eat it anyways 😂
This is a zero waste recipe that insanely easy to make!! It’s one of many ways to utilize fish 🙂
You couldn’t mess this one up even if you tried. I said the internal temp should be 135-140 and not 145F because there will be a little bit of temp carry over by the time you serve and overcooking fish is a crime against fish humanity no less 😌
Always amazing to cook with @angelmia79 and hang out with my SoFlo crew 🥰 @laurensarasua @joserlfreedive @ggerbasi
